• 120g (¼ lbs.) T55 wheat flour
  • 1 tsp. baking powder
  • 30g (1 oz.) arrowroot flour
  • 1 pinch salt
  • 50g (1.7 oz.) almond meal
  • 5 tbsp. almond milk
  • 1 zest orange
  • 1 tbsp. olive oil
  • 4 tbsp. sunflower oil
  • 90g (3.2 oz.) brown sugar
  • ½ bar (100g, 3.5 oz.) dark baking chocolate for coating


  1. In a large mixing bowl, add the wheat and arrowroot flour, almond meal, baking powder, salt and sugar. Mix and add the almond milk, both oils and 1 grated orange zest. Place in the refrigerator for about two hours.
  2. Grease the madeleine molds and, using a pastry bag, fill the tins with dough.
  3. Place in hot oven (200°C or 390°F) and bake for 15 minutes. The little cakes will mount and brown.
  4. Melt the dark chocolate in a bain-marie.
  5. Remove the cakes from the oven and let cool before brushing them with chocolate. Place in the refrigerator. When the chocolate is fully solidified around the cakes, it’s ready!